Scrambled Eggs with Spinach & Parmesan |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest. Ingredients:
2 large eggs |
kosher salt |
freshly ground black pepper |
1 teaspoon olive oil |
3 cups baby spinach |
1-2 tablespoons grated parmesan |
crushed red pepper flakes |
Directions:
1. Whisk 2 large eggs in a small bowl; season with kosher salt and freshly ground black pepper and set aside. Heat 1 teaspoon olive oil in a medium nonstick skillet over medium heat. Add 3 cups baby spinach and cook, tossing, until wilted, about 1 minute. Add eggs; cook, stirring occasionally, until just set, about 1 minute. Stir in 1-2 tablespoons grated Parmesan. Sprinkle with crushed red pepper flakes.
|
|